SIT30821 Certificate III in Commercial Cookery
CRICOS Course Code: 114073B

The work placement component has been implemented in this strategy to ensure that students complete 48 service periods (192 hours) for the unit SITHCCC043 Work Effectively as a Cook through a work placement. This placement is designed to provide students with diverse experiences in a real-world setting under normal commercial pressures. In this live environment, students will have the opportunity to test their skills and knowledge during busy times, such as lunch hours at a city restaurant when customers are waiting.

Before the work placement begins, an induction will be conducted for students. Placements will only occur in establishments that have been assessed for suitability and have entered into a Practical Placement Agreement or Memorandum of Understanding with the Australian School of Business and Trade. Work placements are structured to ensure that all service periods are covered and that students are exposed to a variety of menu styles.

Work-based training with the host organization must include work shifts that meet the requirements for the unit(s). While the host organization will negotiate work shifts directly with the student, it is expected that each service period will be approximately four hours, with students completing around 48 service periods for the unit SITHCCC043 Work Effectively as a Cook (192 hours) during Term 5, typically within five weeks.

The Australian School of Business and Trade will facilitate the placement of all students to ensure that international students with limited exposure to the Australian workplace are not disadvantaged. Students also have the option to arrange their own work placement, provided it meets all requirements. An assessor will visit and evaluate the student at least twice during the placement at a mutually convenient time.

The intended participants for this program are international applicants who are 18 years of age and older and are looking to pursue a career in the hospitality industry.

Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40521 Certificate IV in Kitchen Management.

This qualification provides a pathway to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

This course at Australian School of Business and Trade will be delivered face to face in the classroom and in a training kitchen. The training kitchen provides learners with a simulated industry environment where learners can achieve knowledge and skills defined in each unit of competency for this qualification. Furthermore, a work placement is also required.

There are no specific entry requirements as per the qualification details or training package. International students entering this course at Australian School of Business and Trade must meet the following entry requirements;

Academic Requirement

Satisfactory completion of Australian Year 12 or its equivalent is required. For international students, satisfactory completion of studies in the applicant’s home country that are equivalent to an Australian Year 12 qualification is necessary for entry into all qualifications.

English Requirement

Minimum IELTS score of 5.5 or equivalent*. For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Student handbook

OR
A minimum of two (2) years of study at an AQF Level 4 or higher completed in Australia

Age Requirement

Students must be a minimum age of 18 years or above at the time of course commencement.

Language Literacy & Numeracy Requirement

All students will be required to complete an LLN assessment prior to the commencement of the course. ASBT utilizes the LLN Robot platform for this assessment. All reports, training supplements, and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of the course.

Course Specific Requirements

Students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by Australian School of Business and Trade.

Applicants will need to be physically able to carry out the manual handling required to perform tasks involved while undergoing training.

As part of this course students are expected to handle complex foods – e.g. cooking various processed or raw meats, poultry, seafood, and dairy items and students must keep in mind of any religious or dietary barriers to handling such foods before enrolling in this course.

Other Requirements

Australian School of Business and Trade provides learners an Office 365 account (free of charge) with access to online Outlook, Word, PowerPoint, Excel, OneDrive etc to facilitate the training and communication. Australian School of Business and Trade will provide access to computers/laptops during classroom hours. However, for students to work on assessments, tasks and self-study, all learners are expected to have access to a laptop or computer with Windows/macOS operating system at their own cost.

Note: Some assessment tasks are completed using a computer and the internet, and the student needs to possess basic computer skills.

CORE UNITS:

Code	Title	Pre-requisite
SITHCCC023	Use food preparation equipment	SITXFSA005
SITHCCC027	Prepare dishes using basic methods of cookery	SITXFSA005
SITXFSA005	Use hygienic practices for food safety	Nil
SITHCCC029	Prepare stocks, sauces and soups	SITXFSA005
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes	SITXFSA005 SITHCCC027
SITHCCC035	Prepare poultry dishes	SITXFSA005 SITHCCC027
SITHCCC036	Prepare meat dishes	SITXFSA005 SITHCCC027
SITHCCC037	Prepare seafood dishes	SITXFSA005 SITHCCC027
SITHCCC041	Produce cakes, pastries and breads	SITXFSA005
SITHCCC042	Prepare food to meet special dietary requirements	SITXFSA005 SITHCCC027
SITHCCC043	Work effectively as a cook	SITXFSA005 SITHCCC027
SITHKOP009	Clean kitchen premises and equipment	SITXFSA005
SITHKOP010	Plan and cost recipes	NIL
SITHPAT016	Produce desserts	SITXFSA005
SITHCCC028	Prepare appetisers and salads	SITXFSA005
SITXFSA006	Participate in safe food handling practices	Nil
SITXHRM007	Coach others in job skills	Nil
SITXINV006	Receive, store and maintain stock	SITXFSA005
SITHCCC031	Prepare vegetarian and vegan dishes	SITXFSA005 SITHCCC027
SITXWHS005	Participate in safe work practices	Nil

Elective Units:

Code	Title	Pre-requisite
SITHCCC026	Package prepared foodstuffs	SITXFSA005
SITHCCC038	Produce and serve food for buffets	SITXFSA005 SITHCCC027
SITXCOM007	Show social and cultural sensitivity	Nil
SITXWHS006	Identify hazards, assess and control safety risks	Nil
SITHCCC040	Prepare and serve cheese	SITXFSA005

For more information (including intake dates), please contact our helpful admissions team at admissions@asbt.com.au or call 39124 9840.